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Grilled Octopus Salad Recipe

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★★★★★

4.4 from 141 reviews

This Grilled Octopus Salad features tender, simmered octopus charred to perfection on the grill and combined with fresh celery, heirloom tomatoes, olives, and a bright lemon-olive oil dressing. It’s a refreshing Mediterranean-inspired dish that balances smoky, briny, and citrus flavors, ideal for warm-weather meals or entertaining guests.

Ingredients

Scale

Octopus

  • 4 to 5 pound whole octopus, thawed and rinsed
  • 2 bay leaves
  • 2 tablespoons kosher salt

Salad & Dressing

  • 2 tablespoons olive oil
  • 1 teaspoon white wine vinegar
  • Juice of 1/2 lemon
  • 1 stalk celery, halved lengthwise and shaved
  • 1/4 red onion, sliced thin
  • 10 heirloom cherry tomatoes, halved
  • 1 teaspoon dried oregano
  • 1/2 cup Greek olives, roughly chopped
  • 2 to 3 tablespoons fresh parsley, chopped
  • 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper

Instructions

  1. Prepare Boiling Water: Bring a large pot of water to a boil, then add kosher salt and bay leaves to season the cooking liquid.
  2. Cook the Octopus: Using the dunk and lift technique, carefully submerge the octopus into the boiling water, then reduce the heat to a simmer. Let it cook gently for 45 minutes to an hour until the flesh is tender and a knife or fork can slide through with little resistance.
  3. Cool and Separate Tentacles: Remove the octopus and allow it to cool enough to handle. Cut off the tentacles and discard the head.
  4. Grill the Tentacles: Preheat your grill to medium-high heat. Place the whole tentacles on the grill for about a minute each side to develop a slight char and smoky flavor.
  5. Cut the Tentacles: Remove from the grill and cut the tentacles into 1-inch pieces. Set aside.
  6. Assemble the Salad: In a large bowl, combine olive oil, white wine vinegar, lemon juice, shaved celery, thinly sliced red onion, halved heirloom cherry tomatoes, dried oregano, chopped Greek olives, fresh parsley, kosher salt, and black pepper. Taste and adjust seasoning with more oil, vinegar, or salt if needed.
  7. Toss with Octopus: Add the grilled octopus pieces into the bowl and toss everything together to coat evenly with the dressing.
  8. Serve: Serve the salad at room temperature for best flavor and texture.

Notes

  • The dunk and lift technique involves repeatedly dipping the octopus into boiling water three times before fully submerging to help tenderize it and maintain skin integrity.
  • Grilling the tentacles briefly adds a smoky char without overcooking the tender octopus.
  • This salad can be prepared a few hours ahead and kept covered at room temperature or chilled, but bring it back to room temperature before serving.
  • Feel free to use fresh oregano in place of dried for a brighter herbal note.
  • Adjust acidity and seasoning to taste, depending on the saltiness of your olives and personal preference.

Keywords: grilled octopus, octopus salad, Mediterranean salad, seafood salad, grilled seafood, summer salad

Find it online: https://dailysimplerecipe.com/grilled-octopus-salad-recipe/